-Stick a bowl of Cottage Cheese into the freezer for about 20-30 minutes.
-Next, take it out and mix in two capfuls of Vanilla Davinci, one cap of White Chocolate, and one cap of Caramel (or, if you prefer, four capfulls of Vanilla and that's it).
-Stir it around, mixing in enough splenda until it's sweet enough for you.
-Mix in the nut butter, stir until it all mixes together, then place in the freezer for another 5-10 minutes.

Take it out, and you have a delicious peanut butter ice cream snack. 360 calories full of healthy deliciousness.

And before anyone says "but I hate the taste of Cottage Cheese!", SO DO I. In fact, plain CC almost makes me puke. But when you mix in the splenda and DaVinci, you cannot taste any cottage cheese taste at all, it tastes just like vanilla ice cream. If you don't want the peanut butter, you don't have to add that, it's still amazingly delicious with just the CC, DaVinci, and Splenda.

-Stick a bowl of Cottage Cheese into the freezer for about 20-30 minutes.
-Next, take it out and mix in two capfuls of Vanilla Davinci, one cap of White Chocolate, and one cap of Caramel (or, if you prefer, four capfulls of Vanilla and that's it).
-Stir it around, mixing in enough splenda until it's sweet enough for you.
-Mix in the nut butter, stir until it all mixes together, then place in the freezer for another 5-10 minutes.

Take it out, and you have a delicious peanut butter ice cream snack. 360 calories full of healthy deliciousness.

And before anyone says "but I hate the taste of Cottage Cheese!", SO DO I. In fact, plain CC almost makes me puke. But when you mix in the splenda and DaVinci, you cannot taste any cottage cheese taste at all, it tastes just like vanilla ice cream. If you don't want the peanut butter, you don't have to add that, it's still amazingly delicious with just the CC, DaVinci, and Splenda.

Enjoy

I make something very similar to this everynight for my night time meal. I mix a cup of cottage cheese, 1/2 scoop of butter cream toffee whey(chocolate will work too) and 1-2tbsp of natty pb. Stir it all up and freeze for 2-3 hrs. Tastes like a resses pb cup...not that I have ate one recently

I make something very similar to this everynight for my night time meal. I mix a cup of cottage cheese, 1/2 scoop of butter cream toffee whey(chocolate will work too) and 1-2tbsp of natty pb. Stir it all up and freeze for 2-3 hrs. Tastes like a resses pb cup...not that I have ate one recently

I might have to try that, since I always have a huge stock of BCT Whey.

I guess I always just figure I have enough protein with the cottage cheese and peanut butter combined. But it probably couldn't hurt to add half a scoop of whey.

1 cup cottage cheese
davinci / torani syrup (any flavor you like)
.25 cup pasteurized egg whites
can also add sugar-free jellys, and nut butter
combine everything in a bowl stick in the freezer stir the mix every 15-20 minutes until it gets the ice cream texture. i learned the egg white trick from TheDoc what it does is prevent the cottage cheese from freezing solid.

1 cup cottage cheese
davinci / torani syrup (any flavor you like)
.25 cup pasteurized egg whites
can also add sugar-free jellys, and nut butter
combine everything in a bowl stick in the freezer stir the mix every 15-20 minutes until it gets the ice cream texture. i learned the egg white trick from TheDoc what it does is prevent the cottage cheese from freezing solid.

is it safe to eat raw egg whites?

BackInTheJox- let me know how you like it. I have to say I love this meal. I have been eating the same before bed meal for like 6 months straight

I use one on a regular basis and the texture is beyond comparison. If your sick of plain old protein shakes, this allows you to not only make protein ice cream but protein milk shakes as well. One of my favorite things to use it for is Gatorade Slurpee's when it's hotter than a bitch outside. These machines do all the freezing and stirring for you, so all you have to do is add your ingredients and in 30 minutes you've got protein packed ice cream or milk shakes. And yes it also makes some of the best freaking Margaritas and Proteina Coladas I've ever had. If you invest in 1 or 2 decent kitchen appliances a year (ask for them for your birthday or Christmas) it makes cooking and eating for the body building lifestyle so much more enjoyable and super easy. Come on, who wouldn't want to eat great tasting ice cream every week and have it be good for them. When people ask you what you eat to look so good, just look them in the eye and say "Ice cream,4 times a week".

The Doc

The Doc

I do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.

What kind of frozen ice cream would you make if you had those ingrediants?

Personally I would make the chocolate ice cream with the whey,cottage cheese, Splenda and a little yogurt. Then I would make a bannana split with 1 bannana split in half, topped with 3 scoops of the chocolate ice cream and covered in the diced pineapple & strawberries, topped with just a little yogurt (some chocolate Davinci syrup if you have it) and a sprinkling of chopped almonds or peanuts. But hey, that's just me .

The Doc

I do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.

Yes, first I place a glass or stainless steel bowl in th freezer for 1/2 hour. Then I just mix everything in the blender and then pour it in the frozen bowl and return it to the freezer. I then set a timer for 20-30 minutes and remove the mixture and stir it (scraping the sides down), and then reset the timer, put the bowl back in the freezer and repeat about 2 more times. At this point you will notice the ice crystals forming as you stir it and it will be harder to scrape it from the sides of the bowl while incoporating it. After this point you should check it and stir it about every 10 minutes, scraping the sides of the bowl until you get the smooth ice cream consistancy you want. Now it's ready to eat, and it's pretty good for protein shake ice cream. This is obviously a bit more work than just having the machine that does it in 30 minutes. But once you do it by hand one time you'll appreciate making your own protein ice cream, and you will think it tastes better since you put all the work into it. .

The Doc

I do not have an M.D. or a Ph.D., Doc is a nickname, please don't ask me about your personal itching.

I make this every night now. It is just sinful. I am a diabetic as well and have ate very little frut this past year. So I am trying to introduce fruits into my diet. I am doing it and my sugar is doing fine. So I make this one every day.

Real Ice Cream

I have used the icecream maker method. I start by blending skim milk and protien powder then pouring it into the ice cream maker. for a really tasty treat try chopping up one of your favorite protien bars and adding it to the mix.There is a way to do this using two ziplock bags also, but its more work.

Shake and mix until the ice cream thickens, about 10 minutes, less for a milk shake.
The bag gets very cold, so you might want to use towels to hold it.

You can have some great combos, vanilla whey with cookies and cream bar, chocolate whey with chocolate chunk, or chocolate brownie bar. The choices are endless. I wouldn't recommend this many calories before bed though.

Ricotta is a whey-based pseudo "cheese," so it's an appropriate real food, post-workout recovery snack. Find a light ice cream or frozen yogurt that is very low in fat for the best absorption (the recipes is based on an ice cream that has 5g of fat per half cup), and avoid products that use high fructose corn syrup to sweeten the ice cream.

Ingredients

2 cups low-fat vanilla ice cream

1 cup low-fat ricotta

2 scoops vanilla whey powder

1 Tbsp Molasses

1 tsp banana extract

1/2 tsp coconut extract

1/2 tsp cinnamon

8 little spoons of Sweet N' Low Brown

Instructions

1. Process ingredients in a food processor (until a thick batter, do NOT process to a liquid!)

Are any of these recipes safe to keep in the freezer and eat at a later time. It seemed everyone here is making it then eating it right away. Can I make a 2 liter bucket (about 2 quarts for you Americans) and just eat it like I would any other ice cream? Does adding egg whites allow this?

I blended all in a blender till smooth, now it's sitting in a glass bowl in freezer... If you want to reduce cals i'd suggest omitting the heavy cream, i added it cause i thought it would help for texture

2 cups of Unsweetened Silk Soy Milk
4 scoops Isopure Cookies and Cream Protein Powder (50 grams of protein per SCOOP) or Matrix 5.0 Cookies and Cream Protein Powder
1/2-1 bar of Dark Chocolate Low Carb Chocoperfection Bar, chopped. I didn't chop it. I threw a bar in a freezer bag and sent my six year old outside with a meat mallet. (Use as much as your calories want, if you don't have this super yummy sugar-free chocolate, I would suggest finding another sugar-free non-maltitol chocolate bar to chop up, or a super dark chocolate which has a very low sugar content.)
1/4 tsp. peppermint extract, be careful, and use it to your taste.
Splenda, to your taste.

Just wanted to say you guys are sooo cool for coming up with awesome ideas! OP- I basically LOVE you! haha aside from me making fool yourself cookies with oats, pb, and whey, now i'm gonna be making ice cream with cottage cheese, what a great snack before bed!

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